Swiss Rissoles

Ingredients

• one half pound of pears
• one quarter pound of raisins
• two ounces of sugar
• eight ounces of flour
• four ounces of butter
• one egg
• one half gill of cold water
• one half of a lemon

Method

1. 1

   Pare and core pears, cut into small pieces, squeeze lemon juice into a saucepan, add water and sugar, boil, then add pears and raisins, cook slowly for half an hour.

2. 2

   Cool mixture, make crust with flour and butter, add egg yolk and water, knead lightly.

3. 3

   Roll out, cut into squares, fill with mixture, fold, brush with egg white, sprinkle with sugar, bake in a moderate oven for half an hour.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 104. The excerpt below is the record exactly as published.

SWISS RISSOLES. 155 in the oven for five minutes, to firm the froth of egg and brown it also slightly. Serve at once. NOTE. — This pudding may also be made with preserved apples or pears, as taste or convenience may dictate. Apple Dumplings. ,,-ive apples, twelve ounces of flour, four ounces of butter, > , >m><" r su ,. - e tea-spoonful of baking-powder, one tn, 'ne-luui prm of col'1 wrater, one salt-spoonful of salt. Rub this flour and butter together in a bowl, add to them the baking-powder and the salt, and with the cold water mix all to a firm dough. Place this dough upon a mixing-board, and cut it into five equal pieces. Pare the apples now very thinly, and take from them their cores, leaving the form of the apple unbroken. Boll the dough into balls, and taking an apple, work it into the centre of a ball of the dough ; and just before closing the ball so formed at the top, put into the place of the apple core a portion of the sugar. When the apples are all prepared in this way with the dough and sugar, place them into a baking-tin, and the baking-tin into a quick oven for half an hour. At the end of half an hour test the dumplings with a skewer, and if the apples be not soft to the centre they must remain in the oven until the skewer proves them entirely done. When done take them from the oven, brush each over with a little milk, sprinkle them with a little sugar, and return all to the oven for one minute, and serve them with a hard sauce, directions for making which will be found on page 180. Swiss Rissoles.— One half pound of pears, one quarter pound of raisins, two ounces of sugar, eight ounces of flour, four ounces of butter, one egg, one half gill of cold water, one half of a lemon

Cook this with the app: pantry check, scaling, and the assistant.